I made these cakes as a Mother’s Day treat as my mum loves coconut and these are a bit different from your regular cupcake. They also combine two of my favourites techniques – a flavoured centre filling and rose piped icing.

These involve a few more ingredients that your regular cupcake as I added raspberries into the batter so it’s important to ensure that the consistency of the batter is maintained to create a fluffy, light sponge.

With summer only around the corner it’s nice to incorporate nice fresh raspberries into the recipe. I am going to start experimenting with other varieties of fruit in upcoming recipes.

Ingredients

115g Golden Caster Sugar

115g Unsalted Butter

110g Self Raising Flour

15g Cornflour

1/2 Teaspoon Baking Powder

2 large Eggs (free-range or organic)

125g Crushed Fresh Raspberries

Raspberry Jam

Icing

115g Unsalted Butter (at room temperature)

60ml coconut Milk

1tsp Vanilla Extract

500g Icing Sugar (sifted)

Food Colouring of your choice

Desiccated Coconut

Method

This method is really simple, the key with this recipe is using the correct measurement of ingredients and gradually combining the ingredients to prevent curdling.

1. Using a hand whisk cream the butter and sugar together

2. Add the eggs one by one and continue to whisk, adding a small measure of the flour each time to prevent the mixture from curdling

3. Sift all of the remaining ingredients together and add to the mixture, whisking thoroughly

4. Fold in the crushed raspberries

5. Pre-heat the oven to 180 degrees, line a muffin tray with muffin cases and fill roughly 3/4 of the way

6. Bake for approximately 20 minutes until an inserted tooth pick comes out clean

7. Allow to cool for a few minutes in the baking tray before turning out on to a wire rack to cool fully

8. In the meantime, prepare the icing

9. Beat together the butter, coconut milk, vanilla essence and half of the icing sugar

10. Gradually add the remainder of the icing sugar and food colouring of your choice – I chose a few drops of bright pink gel

11. Cut out the centre of the cooled cupcakes and spoon in a small amount of raspberry jam

12. Pipe the icing sugar on top of the cake

13. Finish off by decorating with some raspberries and a sprinkle of the desiccated coconut 🙂